Salmon and Dill Chowder in a Slow Cooker

Votes: 2

Time: 4 hours 20 minutes
Complexity: easily
Servings: 4

Chowder is a popular soup made with cream, vegetables, and fish or seafood. A staple of sailors and fishermen several centuries ago, chowder has migrated to restaurants and become almost a delicacy. Its rich fishy aroma alone is mouthwatering, not to mention its exquisite flavor! Make chowder with salmon, vegetables, and herbs in a slow cooker. First, pour the clam juice (despite the exotic name, this is simply the broth left over from steaming the clams) over the vegetables and simmer for several hours. Half an hour before the soup is ready, add the fish and heavy cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg salmon fillet (preferably wild) without skin, cut into 4 pieces
3 cups canned clam juice or lightly salted chicken broth
450 g red potatoes, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
Half an onion, diced
2 cloves garlic, crushed
12 sprigs of dill and chopped dill for serving
12 sprigs of parsley
6 sprigs of thyme
2 bay leaves
1 wide strip of lemon zest
0.5 cups heavy cream
Chopped chives, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, shellfish juice, red potatoes, carrot, celery, cream, chives, parsley, bay leaf, thyme, lemon zest, dill

Cooking the dish according to the recipe:

Pour the clam juice into a medium microwave-safe bowl and microwave for 5 minutes until very hot.
Meanwhile, place the potatoes, carrots, celery, onion, and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaf, and lemon zest together with string and add to the vegetables. Pour the clams into the hot juice; cover and cook on high for 3.5 hours.

Season the fish with 1.5 teaspoons of salt and 0.5 teaspoon of pepper. Add the heavy cream to the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and simmer for another 30 minutes.
Remove the greens and season the chowder with salt and pepper. Serve with green onions and dill.

Categories:

recipe / Multicooker / Soups / Fish soups / / Food Network - recipes / American cuisine

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